Leaderboard

Not on the KK (apologies if not allowed on this particular post). Made a philly last weekend with homemade wit-wiz. At the last minute I realized I had a beer in my hand so made it a beer cheese sauce. Poured on the sandwich of course but it also became the au jus

Unpacking time!

When I first landed on this forum I read a lot about the joys of “pot smokin” and a guy named Syzygies who had changed the way people looked at Kamado smoking, I was intrigued. The “Smoke Pot” was something I’d never heard of. I began by testing this method out with a simple foil wrap with holes, I was impressed with the thin fragrant smoke and extended smoking times with this in contrast to simply throwing wood chunks on top of the coals. I decided I wanted to make my own smoke pot. Because of my laziness I didn’t like the drawbacks of cast iron (rusts and requires a flour paste). I also don’t like the idea of a large item in the firebox, for the same reasons that many users here don’t use the KK heat deflectors (they trap heat in the firebox making the grill less efficient). This is why I ended up with the small 475 ML stainless MSR self-locking pot. I drilled two 1/8” holes in the bottom of my MSR pot and I also picked up a stainless sink strainer from Home Depot to allow me to use pellet wood without potentially clogging the holes. I figure quality 100% wood pellets will give me way more wood volume in the small pot and increase run times, I can fit over 2 cups of pellets in the MSR pot with this method. I also can fit several smaller wood chunks without the strainer which I’m assuming will still give me 3+ hours of smoke. I don’t know how the pellets will work as I’ve never seen anyone use them in a smoke pot but I already have them stocked up for when I get my new KK and Dennis’s hot/cold smoker. [emoji482] Sent from my iPhone using Tapatalk

Hi @Forrest. I regularly use pellets in my smoke pot. I also use apple chips, made by putting apple tree branches through a chipper. As you will see from the photo below, I avoid the issue of blocking the holes by sprinkling the chips/pellets in to avoid the holes. It will be interesting to know how much wood others use. I only ever use the amount you see in the pot here and last time I thought I had over smoked the chicken that I cooked. I know that you have expressed concern about the smoke pot blocking the fire. I use it deliberately as a shield sometimes. Here it is, sitting a little high because I didn't bother fiddling with the coals underneath for this photo, in my 16TT. I put the grate over the top and it cooks just fine. The advantage of an enamel exterior is that it is easy to clean when you get around to it. Have fun experimenting!

Here is my baby!! Thank God he had an electronic a jack. When he put it on the tailgate of the truck it was tilting sideways I almost died

I feel like a political hack grabbing a line out of a comment and pulling out my own definition, but it did strike me funny, you gotta admit or simply it was simply your intention to slide that in, no matter. I bought that pot also recently, and commented to Jeffshoaf earlier that I believed he'd chosen this one because of it's smaller size. He chose the 1.6 for his own reasoning. This size drew a smile immediately upon pulling it out of the box, it will sit easily buried in the coals and can sit on top of the coals without disrupting the fire and it doesn't occupy too much of the fire basket spatially. Good choice for two holes as a beginning, you can always a add hole later, but the task in removing one is harder. If the pellets don't work out for any reason you can always buy the smaller wood chips at Bass Pro/Cabella's as an alternative, they should work well and the variety larger to choose from. I'll be watching with interest Forrest, mine will sit on the table till someone lights a fire under me....that could be you

So far so good. The stone wet grinder has arrived from India. Gotta change the plug but then it should be good to go. Also have to find somewhere to store it! Now the wait for the corn from Masienda...

I ammmmm so excitedddd and I cannot hide it [emoji1787][emoji1787][emoji1787] Sent from my iPhone using Tapatalk

Coal fired Jalapeño & Anaheim verde enchilada’s with grilled chicken breast done on the Kamado. Sent from my iPhone using Tapatalk

The Philly was the warmup for the KK dinner. My wife surprised me with some Snake River Farms ribeyes for Christmas and I cooked the first on Sunday night once the Philly had settled. Cut a couple of minutes too early as evidence by the juice but damn if it wasn't cooked just how I like it

What he said. Now that you have the pot I would just use it. See how you go. I don't need the smoke to last very long, just enough to flavour the meat and I have no problem with that quantity of pellets. I don't tend to hang around watching or timing and so I can't give you any more information. Get smoking!

Temp on I’m not sure what that is. Furthermore, I’m not biting.... the last thing I need is another appliance. My cupboards are full. Sent from my iPhone using Tapatalk

Hi, If I remember correctly , with my 32 I removed the "walls" to the feet front and back and then it just rolls off the ply base. Nice pics and congratulations.

Just trying to figure out how it comes off the wheel feet, there is almost a two inch drop

Hey Mac, is that the cookout hideout? On the right, might that be the shadow of a bear, waking up early from his winter sleep and coming for an early visit.

Baking stone, cover, rotisserie

I think you are just getting your strength up in order to do a KK cook. Looks tasty for sure.

I've used pellets, chips, chunks, even tea leaves and cinnamon sticks. It all turns into a charcoalized version of it's original self.

Time to deploy the cheerleaders.... I am very excited for you. I don't think I have seen a 42 in olive pebble. Looking forward to it but not as much as you are, I suspect!

Looking good! I’m intrigued.

No sleep for sure! Sent from my iPhone using Tapatalk

Update: delivery scheduled for tomorrow between 11-1 pm! Sent from my iPhone using Tapatalk

Gorgeous day today. Bumping 60F, sunny! Was comfortable on the deck in a t-shirt. Tossed on a Trader Joes' spatchcocked lemon rosemary chicken. Started out direct on the upper grate at 350F with apple wood chunks. After an hour, dropped down to the main grate and flipped over (skin side down) for the last 30 minutes. Plated with my "cheat" jollof rice (with a little help from @Jon B. spicy tomato oil and @tekobo Northern Nigerian chile powder). Roasted carrots and green beans. Should have staggered the green beans, as they came out a tad "crispy!" LOL!

Makes you realize how small and vulnerable you really are in the big picture of things. Take some consolation in that were all in this together and your best action is to lend a hand in anyway you can because you might need that hand tomorrow.